Ingredients

Directions

1. Slice onions very thinly. 2. Combine onions and sugar in heavy, non-stick skillet3. Cook, uncovered, over medium-high (closer to medium) heat for about 25 minutes or until onions turn golden and start to carmelize.4. Stir in wine and vinegar. Bring to a boil over heat & reduce to medium low (NOT all the way down to low), cooking for about 15 minutes, stirring frequenly. Most of the liquid will evaporate.5. Season to taste with salt and pepper, put in glass jar =to rest for 10 minutes, sealing tightly with cap.6. Can store in refridgerator for up to 3 months.